An Australian life-cycle analysis of bread has found that sustainably grown and milled flour can cut food supply-chain emissions by between 22 and 77 per cent, positioning ingredient choice as a practical lever for manufacturers and supermarkets preparing for mandatory climate reporting.
The Reimagining Bread study, led by Wholegrain Milling Co. in collaboration with Certified Sustainable, Deakin University and artisan bakeries Rustica and Infinity, tracked greenhouse gas emissions from paddock to plate, generating what the partners describe as the first fully auditable dataset quantifying flour’s role in bread’s carbon footprint.
The analysis found that flour choice alone can be decisive in lowering a company’s overall emissions profile – a significant finding as food manufacturers and retailers face increasing scrutiny of Scope 3 emissions.
Wholegrain Milling Co Sustainability and Market Development manager, Ash Truscott, said, “Flour may seem humble, but for food companies facing mandatory climate reporting, it’s a lever that delivers measurable, auditable emissions reductions. We’ve shown it’s possible to turn sustainability ambition into data-backed performance.”
From paddock to plate
The study analysed every stage of the bread supply chain, from grain production and milling through to baking, with emissions data independently audited and modelled under the Greenhouse Gas Protocol and the National Greenhouse and Energy Reporting (NGER) framework.
At the agricultural level, the findings were most pronounced. Certified Sustainable grain recorded 77 per cent lower emissions compared with conventional benchmarks, equivalent to 71.9 kg CO₂e per tonne versus 315 kg CO₂e. According to the researchers, farming practices were the single biggest driver of this reduction.
Certified Sustainable CEO, Marg Will, said, “The farming process is the reason these grains are low carbon. Our partner farms have implemented regenerative and sustainable practices that improve soil and ecosystem health using fewer chemical fertilisers, which are energy-intensive to produce, and reducing tilling, which means less diesel fuel use.”
She said the combination of reduced inputs and improved land management “improves soil carbon, cuts emissions at their source, and produces high-quality, mineral-rich wheat with a lower carbon footprint and no chemical residues”.
Milling and baking impacts quantified
At the milling stage, the analysis identified a 55 per cent reduction in emissions for sustainably milled flour, at 222–227 kg CO₂e per tonne, compared with an international benchmark of 495 kg CO₂e. While milling represents a smaller share of bread’s total footprint than farming or baking, the study highlights it as a highly controllable stage through energy tracking, efficiency measures and yield optimisation.
At the bakery level, participating bakeries achieved emissions reductions of between 22-26 per cent, driven by process efficiencies and verified low-emissions inputs. The reductions spanned Scope 1 (direct fuel use), Scope 2 (electricity) and Scope 3 (upstream and downstream activities), providing what the partners say is ready-to-report data for corporate disclosures.
Beyond emissions, the bakeries also reported operational benefits, including improved energy visibility and reduced waste, reinforcing the commercial case for sustainability-led process changes.
A Scope 3 lever for retailers and manufacturers
For retailers and large food manufacturers, the study positions ingredient sourcing as a rare opportunity to deliver Scope 3 reductions without reformulating products or altering consumer-facing ranges.
“Supermarkets and food majors have ambitious net-zero targets but limited levers inside the store walls,” Truscott said. “Switching to sustainable flour provides verifiable Scope 3 reductions at scale and tangible proof of progress to regulators, investors and consumers alike.”
As Australia moves closer to mandatory climate and sustainability reporting, the findings underscore a broader shift within the food sector – from aspirational sustainability claims to quantified, auditable performance embedded within supply chains.
“Sustainable flour isn’t just about better bread, it’s about better business data,” Truscott said.
“It gives procurement teams credible, auditable information that feeds directly into ESG disclosures.”
Setting a new benchmark
By delivering field-level data across agriculture, milling and baking, the Reimagining Bread analysis establishes a benchmark for transparency in staple food manufacturing. It also reframes flour – one of the most basic ingredients in the food system – as a strategic climate tool rather than a passive input.
As the sector grapples with how to decarbonise at scale, the study suggests that meaningful progress may begin not with sweeping reforms, but with verified changes to everyday ingredients already used across millions of products.
